This tiny Chinatown storefront, opened in the '80s by the parents of Banh Mi Boys owners David, Peter and Philip Chau, is the original banh mi mom and pop. The small space produces hundreds of sandwiches a day, an industrial slicing machine spitting out the French buns as quick as they can be filled with deli meats, pickled carrot, daikon and cilantro. But it's not the banh mi that makes me a regular (I think Tiem Banh Mi Dieu Ky on Gerrard East is better), or even the always fresh rice paper rolls packed tightly with shrimp or pork. Or the selection of sticky Vietnamese sweets. It's the bot chien, 9V-battery-sized chunks of rice flour cake, fried on a flat top with egg, scallions and pork floss, finished with soy sauce and sriracha. Eating a whole portion feels like finishing two bags of jumbo buttered popcorn. So it's pretty great.